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Red Rice and Smoked Sausage.

A one pot meal what’s not to love! Add a salad and you are dinner ready. After researching dishes I could make with the lnsmoked sausage I had on hand I came up with this yummy version of Red Rice and Sausage. I hope you’ll give it a try, it’s so tasty. The Texas Pete is definitely optional ingredient here, don’t feel pressured to add it. This dish would be just fine without it.

Most of what you’ll need

Here’s the sausage I used

Begin to brown the sausage

Added in the rice

Bring to a boil, then simmer covered

Remove from heat and let set a bit to continue to dry out

Serve with a nice crisp and cold salad of your liking and there’s dinner.



  • 1 tablespoon cooking oil (I used olive oil)
  • 1/2 medium chopped white onion
  • 2 garlic cloves chopped small
  • 14 oz. smoked sausage, sliced
  • 1 pinch of oregano
  • 1/2 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1/2 tsp salt
  • 1 cup white rice
  • 1 small can tomato sauce
  • 2 1/2 cups chicken broth
  • 2 bay leaves
  • 1/2 tsp tangy hot sauce (I used Texas Pete’s here)


  1. In a stock pan heat the oil
  2. Add in the chopped onions, cook on medium until translucent
  3. Add in the garlic, continue to cook for a another 2 minutes
  4. Add in the sliced sausage pieces begin to brown
  5. Add in all seasonings
  6. Now add the rice over medium heat brown the rice a bit
  7. Add in the tomato sauce
  8. Continue to cook the mixture over med heat for another 5 minutes or so.
  9. Add in the chicken broth, hot sauce and bay leaves
  10. Bring the the mixture to a boil
  11. Lower the heat to a consistent simmer and cover
  12. Cook for 25 minutes
  13. Remove from the heat source
  14. Uncover the rice
  15. Eat and enjoy

Garnishments at service – this was great with a pinch (extra) of added oregano and a dollop of sour cream.

On the Creek Trail

On my waterfall!

What great spot! A fabulous secret gem indeed.

Somewhere in Kentucky.

My husband and I have been traveling back and forth to Kentucky from California for almost two years now. We travel to see our family members living here. Being so separated (in distance) from 2 of our grandkids is hard to bare, but our every 8-12 week visits have made things a bit more barely that’s for sure. I’m so thankful we have been able to keep up this visiting schedule.

Recently our daughter shared this most magnificent spot close to her home.

Awe, a bit of mother nature’s glory at it’s best!

Garlic Herb Chicken and Orzo

I’ve been on a quest lately to add more (good) recipes to my regular rotation, the process has been fun. I think my family members are happy too! I was getting bored with the meals I was cooking and presenting and I think they were bored with the regular dishes we were eating. All good.

After looking at several different recipes on Pinterest for chicken and orzo, I came up with this. I love putting my personal flavor touches on already good recipes.

This dish is quite tasty. Finish your plates with a squeeze or two of fresh lemon juice and bit of fresh chopped curly parsley for flavor pop and presentation.

This dish does not disappoint, promise!


1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/4 teaspoon paprika

1 tablespoon olive oil

4 boneless skinless chicken breasts (or 6-8 tenderloin pieces)

3 cloves garlic chopped

2 tablespoons butter

2 cups low sodium chicken broth

1 cup uncooked orzo

Lemon wedges

Chopped curly parsley


1. In small bowl mix salt, black pepper, garlic powder, Italian seasoning and paprika. Sprinkle over both sides of chicken.

2. Heat 1/2 tablespoon olive oil in skillet over medium heat. Cook chicken until golden brown on both sides; approximately 5 minutes each side. Remove chicken pieces to plate. Add 1/2 tablespoon olive oil and 2 tablespoons butter to pan and reduce to medium low. Add garlic and cook 2 minutes, making sure not to burn it. Add orzo, cook orzo for just a bit to brown (a light brown). Add chicken broth and chicken bring to low boil. Cover and simmer for 15 minutes. Uncover remove from heat source.

* Taste orzo, add salt to taste to final product

To serve, spoon a portion of orzo on a plate or shallow bowl, top with a chicken piece or two. Squeeze a bit of lemon juice on each serving and top with chopped parsley

Enjoy! g.

Joshua Tree Adventuring…

What a thrill to finally be here. Joshua Tree has been on my bucket list for far too long.

This was our first stop, I suppose you can tell I’m very excited.

Oh my Joshua Tree, a fine specimen indeed.

A pano here for your enjoyment. Folks, if you ever get a chance to visit this gorgeous National Park, don’t pass it up. It is truly worth the stop. Of course the weather must always be taken into account and one must plan well.

Amazing rock formations, molten lava that rose long ago.

The beauty is endless…

A walk and wine session is a must.

Here’s a quick link to this amazing National Park, by now I’m thinking 🤔 you’re thinking… you must go some time in your life.

Research research research, I can’t express enough folks do your research on what to bring, when to go, etc… the desert can be brutal, you must take care and be prepared.

Our little Airbnb the ‘Sunrise Cove’ was just perfect.

Steak Or Bust

A culinary how to…

Who amongst us (except for the non vegan types) does not love a good steak!

I pride my myself on knowing how to cook a good one up. I was schooled on the process in culinary school years back.

I thought I’d share some good info on how to

with you…

How to Make Steak Just Like a Steakhouse – Food Network

Bon appetit! g.

*stock photo (for now)

Pictured here, a new york steak, currently my fav. cut.

I will post my own photo as soon as I can wait long enough after cooking one up before digging in to take get a shot.